FZ‑500‑3X Automatic Quantitative Filling Machine 50‑500g Granule Powder Weighing Dispenser For Tea Grain Coffee Bean
Automatic cotton paper wrapping machine for Pu‑er dragon pearl tea and mini tea cake. PLC control, 25‑40 pcs/min speed, one‑key switch for tea ball & small cake, stable pneumatic‑servo operation for compressed tea packaging.
6CMJY-50QB stainless steel custom base matcha green stone mill, natural granite stone plate, low-speed cold grinding. Preserve tea aroma, produce ultra-fine matcha powder. Stainless steel frame with casters, suitable for tea shops, labs and small-batch matcha production.
Custom heightened small matcha stone mill DL-6CYMJ-32M, equipped with 30cm natural stone plates. Low-speed low-temperature grinding, produce ultra-fine matcha powder ≤15μm. 50g/h capacity, stainless steel body, ideal for boutique tea shops & small-batch matcha production.
Manual Matcha Stone Mill is a traditional hand-operated grinder made from natural stone, designed for producing fresh and authentic matcha powder. With a slow grinding process and low heat generation, it helps preserve the natural color, aroma, and flavor of tea leaves. Compact and durable, it is ideal for matcha cafes, tea houses, restaurants, cultural experience shops, and small-batch matcha production.
This 5-station horizontal pouch packing machine handles M bags, flat pouches and zipper pouches for 50–500g granular materials like tea. It automatically finishes weighing, filling, vacuuming and sealing with servo control, supporting multiple optional accessories.
The electrostatic cleaner adsorption generated by 4-10 electrostatic rollers extracts impurities in the tea, such as hair, broom bristles, tea fluff ash, thatch, woven bag silk, plastic scraps, iron filings, etc.
DL-6CJDCZ-780-5 electrostatic dust removal cleaner adopts five 780mm rollers. Powered by 1.5kw (380V 50Hz) with dual vibration motors, it delivers cleaning efficiency over 92% and hourly capacity ≥300kg. Optimized electrostatic separation design effectively clears lint, dust and lightweight foreign contaminants in tea. With mature conveyor and sorting bed structure, this machine balances processing yield and purification effect, a cost-effective option for medium-scale tea production lines.
Our bamboo drum oolong tea shaking machine, also known as tea leaf shaker, simulates manual tea shaking to achieve uniform leaf oxidation. Multiple models available for small & large tea factories, stable speed control for premium oolong tea production.
Our DL-6CYMJ-32W stone mill grinder is specially designed for processing matcha and tea leaves. It adopts natural stone plates & SUS304 stainless steel frame, capable of producing ultra-fine tea powder up to ≤15μm (800 mesh). With adjustable rotating speed and automatic operation, it is ideal for tea factories and food workshops. We will introduce its specifications, core advantages, operation workflow and daily cleaning tips below.
FZ‑500‑3X three‑hopper automatic weighing filling machine, 50‑500g range, SUS304 food‑grade stainless steel, for tea, grain, coffee bean, nuts bulk material dosing filling.
Premium black gold stone small manual matcha grinder. Perfect for grinding matcha tea, grains, spices. Compact portable hand mill for home & hobby use. Durable stone grinding core.
In tea leaves, the same green leaf is processed into green tea, black tea, oolong tea, etc. by controlling biological oxidation, a process also incorrectly called fermentation.
This process is more like a series of enzymatic reactions, perhaps better known as biological oxidation. The biooxidation of tea is a series of oxidation processes of catechins that are promoted by oxidase in the cell wall after the cell wall is damaged.
In the cells of tea, catechins are present in the cell fluid, and oxidase is mainly present in the cell wall, not mainly in microorganisms, so the cell wall needs to be damaged. This also naturally explains why fermented tea needs to be kneaded. According to the degree of oxidation of polyphenols, it is also divided into full fermentation, semi-fermentation and light fermentation.
In black tea, the degree of oxidation of polyphenols is very high, which is called full fermentation; the degree of oxidation of polyphenols in oolong tea is about half, which is called semi-fermentation.
For example, in black tea processing, the purpose of fermentation is to oxidize the catechins contained in the leaves. The leaf color changes from green to copper red, resulting in the unique color of black tea. After the tea liquid cell membrane is damaged, the polyphenols, amino acids and other substances in the vacuole are gradually oxidized. At the same time, due to the oxidation of catechins, some substances in the leaves undergo chemical action, resulting in the unique color, aroma and quality of black tea.
The above is the basic meaning of fermentation in Chinese tea.
Due to the variety of tea in China, the processing techniques and production methods are rich and colorful, and the definition of quality formation is different. In the production and quality formation process of some teas, in addition to the above-mentioned fermentation in the sense of biooxidation in addition to its own enzymatic reaction, In some links, microorganisms will also participate.
For example, in addition to the enzymatic effect, microorganisms are also involved in the stacking fermentation process of cooked Pu-erh tea.
After separation and research, the main microorganisms are Aspergillus niger, Aspergillus oryzae, Aspergillus claudin, Aspergillus griseus, Rhizopus, lactic acid bacteria and yeast. Nonetheless, it is still necessary for us to clearly distinguish fermentation involving microorganisms from fermentation in the sense of biooxidation. Otherwise, the conceptual ambiguity will easily lead to misinterpretation of the mechanism of tea quality formation.
